Prep
10 mins

Cooking Time

Cooking
30 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

    • 2 boneless chicken thighs
    • 1 chicken breast
    • 10g smoked paprika
    • 10g chilli flakes
    • 10g brown Sugar
    • 5ml oil
    • 60ml natural yoghurt
    • 1/4 lemon
    • 1/2 bag of Florette Crispy Leaf Salad

Method

  1. Set the BBQ up to cook in a ‘indirect style’, this is achieved – Coals, place the hot coals to one side. Gas – Turn alternative burners off. This creates cold spots which, when using a closed lid, turns the BBQ into an oven.
  2. Mix, the smoked paprika, chilli flakes, sugar, and oil.
  3. Coat the chicken in the mixture and if possible, leave to marinate for at least 1 hour.
  4. Place the chicken on the BBQ and close the lid.
  5. Cook the chicken for around 15 minutes, check to see if the chicken is cooked by either cutting into the leg and the juices should run clear or using a thermometer ensure that the leg meat, is above 75ºC. If the chicken is not cooked return to the BBQ and repeat every 15 minutes until fully cooked.
  6. Remove from the BBQ and leave to stand for 15 minutes.
  7. Zest the lemon into a bowl and squeeze in the juice. Whisk together with the yoghurt.
  8. Slice the breast in half.
  9. Place the Florette Crispy Leaf salad into a large salad bowl, top with the chicken pieces and drizzle half the lemon yoghurt over the top.
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